US3573070A - Processes for preparing dehydrated potatoes - Google Patents

Processes for preparing dehydrated potatoes Download PDF

Info

Publication number
US3573070A
US3573070A US681814A US3573070DA US3573070A US 3573070 A US3573070 A US 3573070A US 681814 A US681814 A US 681814A US 3573070D A US3573070D A US 3573070DA US 3573070 A US3573070 A US 3573070A
Authority
US
United States
Prior art keywords
pieces
potato
potatoes
moisture
drying
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
US681814A
Other languages
English (en)
Inventor
John C Smith
David A Butler
Jerry J Opella
Glen D Porter
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Uncle Bens Inc
Original Assignee
Uncle Bens Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Uncle Bens Inc filed Critical Uncle Bens Inc
Application granted granted Critical
Publication of US3573070A publication Critical patent/US3573070A/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Images

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/44—Freeze-drying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/14—Original non-roasted or non-fried potato pieces

Definitions

  • vitreous material greatly hinders and can even preclude rehydration of potato pieces since re-entry of moisture into the cellular structure is prevented. Moreover, the appearance of such material is objectionable and substantially reduces marketability of a potato product having even small amounts of the vitreous matter.
  • preservation of potatoes by dehydration involves processing under closely controlled conditions so as to remove moisture without degradation of cellular structure of a potato.
  • the present invention uniquely improves conventional processing methods to provide a dehydrated potato product essentially if not totally, free of hard, vitreous matter wherein gelatinized potato pieces may be frozen rapidly 3,573,979 Patented llt/lar. 30, 1971 and dried at atmospheric pressure by sublimating water to remove a part of the moisture and establish cellular integrity or stability of the potato pieces such that the pieces may then be dried rapidly by air to a lower moisture content.
  • the method of the invention results in a dehydrated product that is readily rehydratable for quick cooking and consumption wherein an edible and appetizing appearing product is formed.
  • the core of a white potato is substantially higher in sugar, water and fiber concentration and is more susceptible to cellular collapse than is the material near the periphery of a potato.
  • the discovery of this phenomenon thus gives rise to yet a further improvement over conventional dehydration processes by subjecting cut pieces of raw, white potatoes to gravitational separation or density fractionation to separate the core material which is of lower specific gravity from peripheral material of higher specific gravity.
  • the low specific gravity material is then processed by the rst embodiment ⁇ of the present invention wherein atmospheric pressure freeze drying is employed to partially dehydrate the pieces after being cooked and frozen.
  • the higher specific gravity material may be cooked
  • an object of the present invention to provide a method for preserving potatoes by dehydration wherein remarkably little hard, vitreous matter results.
  • Another object of the present invention is the provision of a method for dehydrating potatoes wherein raw potatoes are sliced or otherwise cut into pieces, cooked so as to gelatinize starch therein, cooled and frozen under substantially non-drying conditions, dried partially by atmospheric pressure sublimation of ice crystals within the potato pieces and further and finally dried such as by air drying to a low moisture content to produce a high quality edible potato product.
  • Yet a further object of the present invention is the provision of a process for dehydrating potatoes wherein relatively low specific gravity material of a potato is removed from higher specic gravity material by gravity separation or density fractionation in order that the higher specific gravity material may be cooked, frozen and dried by air while only the lower specific gravity or core material need be cooked, frozen and dried by atmospheric pressure sublimation and air drying, all of which results in a high quality, non-vitreous potato product.
  • Still another object of the present invention is the provision of a method for treating white potatoes to produce a quick-rehydratable dehydrated product by cutting raw potatoes into discrete pieces, cooking the pieces under substantially non-drying conditions so as to gelatinize starch within the pieces, cooling and freezing the pieces under substantially non-drying conditions and removing moisture by sublimation from the frozen pieces so as to preserve stability of cellular structure followed by heatedair drying of the pieces to remove additional moisture.
  • Yet a further object of the present invention is the provision of such a method for preparing a quick-rehydratable dehydrated potato product wherein the sublimation step is carried out under approximately atmospheric pressure by means of an air stream ⁇ moving through the pieces.
  • a still further object of the present invention is the provision of a method of preparing dehydrated potatoes by cutting raw potatoes into discrete pieces, introducing the cut pieces into a liquid medium such as brine having a specific gravity about 0.01 less than the average specific gravity of the pieces and separating the lower specific gravity pieces from higher specific gravity pieces for further processing according to the methods herein.
  • FIG. 1 is a schematic diagram of the processes according to the preferred embodiments of the present invention.
  • FIG. 2 is a representation of typical potato pieces dehydrated according to the present invention demonstrating little or no hard, vitreous material
  • FIG. 3 is a representation of typical potatoes dehydrated according to conventional methods wherein formation of hard, vitreous matter is apparent.
  • the potatoes referred to herein are of the white variety which, unless the contrary is clearly indicated, have not been subjected to drying.
  • white potatoes contain ⁇ an average of approximately 80% moisture while the remainder is generally starch, sugars and various brous substances.
  • the starch is intimately bound up in crystalline form Within cells united by fibrous tissues. Water is present both within and between cells and it is well known in the art that removal of such water is dicult without damaging the cellular structure. The usual damage is collapse of the lattice structure of the cells which leads to withering and formation of hard and vitreous portions in potato pieces. Besides their distasteful appearance, such damaged portions also greatly hinder absorption of water when rehydration of the potato pieces is attempted.
  • dehydration of potatoes is accomplished by cooking raw white potatoes so as to gelatinize starch within the potato pieces followed by cooling and freezing 'under substantially non-drying conditions so as to freeze all moisture Within the pieces. Then, with the pieces in a frozen condition, they are subjected to atmospheric pressure sublimation to remove a portion of the moisture as vapor in order to create structural support within the lattice Work of the cellular structure which permits further drying such as by means of heated air.
  • the raw potato pieces are subjected to density or gravitational separation whereby relatively low specic gravity material is separated and only it need be subjected to the process which includes atmospheric pressure freeze drying. The higher specific gravity material may be processed Without the freeze drying step.
  • raw white potatoes are washed and processed conventionally so as to remove stones or any other foreign material.
  • the cleaned potatoes are then peeled by conventional means and trimmed if necessary followed by slicing to cut the pototoes into discrete pieces.
  • the potatoes are preferably sliced into French-fry slices wherein, for example, the slices may be about inch by 3/8 inch in cross section.
  • the slices are then rinsed with a sulte solution as is conventional to remove sticky surface material as well as to treat the slices to prevent browning.
  • the slices or cut pieces are then cooked to gelatinize the starch.
  • Cooking can be accomplished in saturated air, in water, or by any other means that heats the potato pieces without significantly reducing moisture content during cooking.
  • Cooking temperature may be from the gelatinization temperature of starch at about 150 F. to about 212 F. (such as by pressure cooking) and the time required for cooking may vary from just suicient to produce gelatinization such as about l5 minutes to 40 minutes or more.
  • the potato pieces must be cooked enough to accomplish gelatinization yet should not be overcooked whereby the pieces become mushy, and tend to disintegrate.
  • the point at which gelatinization is complete may be determined such as by cutting through a piece and observing for opacity over the cross-section of the piece by a microscope as is known in the art.
  • the pieces are cooled under substantially non-drying conditions preferably by means of a quench bath or otherwise contacting with relatively cool water.
  • a quench bath or otherwise contacting with relatively cool water.
  • the advantages of a conventional quench bath is that the cut pieces may at the same time be contacted with glycine, glucose, alkaline buffers and suliites to adjust the concentrations of each for proper treatment of the potatoes as is well known in the art.
  • the cooled potato slices which are still saturated with water are then frozen under substantially non-drying conditions.
  • the freezing step effects retrogradation of the starch which is a type of recrystallization thereof. It has been found that insufficient chilling as well as lack of suilcient moisture within the potato pieces during freezing results in formation of vitreous matter when the pieces are finally dried.
  • Freezing may be accomplished by any suitable means of heat removal to avoid drying of the product during the freezing process.
  • cold, saturated air may be contacted with the potato pieces such as by placing the pieces on a porous stainless steel belt and passing the belt through an enclosure wherein cold, saturated air is passed through the bed of material.
  • Other suitable methods include placing the cut pieces in sealed containers and placing in a cold atmosphere or immersing the cut pieces in a suitable cold liquid such as a hydrocarbon or Freon to accomplish non-drying freezing.
  • the freezing of the potato pieces has been at rates and controlled temperatures adjusted according to drying conditions in order to effect moisture removal.
  • certain prior art methods have involved slow freezing rates in a cold environment for a period of many hours to slowly freeze moisture followed by drying in contact with heated air.
  • Other methods have involved very rapid freezing by subjecting cooked pieces to low temperature air wherein the pieces are frozen in an hour or less followed by slow vacuum drying.
  • Still other methods comprise rapid freezing followed by a long holding period at below freezing temperatures in order to accomplish complete freezing of the moisture.
  • Various theories have been advanced as to the propriety and necessity of each freezing method.
  • the freezing rate is not critical so long as there is very little if any loss of moisture during the freezing operation.
  • the present process thus is advantageously adaptable to commercial usage since very rapid freezing may be employed to greatly increase capacity of the freezing operation as will be eX- plained by way of example hereafter.
  • very rapid freezing may be employed to greatly increase capacity of the freezing operation as will be eX- plained by way of example hereafter.
  • a porous stainless steel belt may again be used wherein the frozen potato pieces are placed on the belt and are continuously moved through a cold enclosure under atmospheric pressure. AS the pieces pass through the enclosure, dehumidied air is passed through the bed of frozen material and ice sublimated and carried away by the air stream.
  • dehumidied air is passed through the bed of frozen material and ice sublimated and carried away by the air stream.
  • the present invention supplies heat for sublimation through loss of sensible heat by the air stream as well as by friction created by the passage of the air stream through the bed of cut pieces.
  • the present invention is ideally suited to continuous processing while prior freeze drying methods have been limited to batch operation.
  • the object of the atmospheric pressure freeze drying operation is to remove just enough moisture from the frozen potato pieces to create passageways within the pieces through which further moisture may be removed by more conventional means while at the same time preserving stability of the lattice structure of the cellfiber network within the pieces. It has been found that if moisture is reduced from the usual initial concentration of about 80% to a total moisture content of not more than approx imately 65% to 70%, the necessary stability of the lattice is preserved in order that remaining moisture may be removed by conventional means such as by air drying.
  • the preferred conditions include maintaining the air stream at temperatures from the freezing point of the potatoes, i.e. about 3132 F. down to at least as low as 27 F. It will be recognized that ternperature of the air may be slightly above 32 F. without thawing the frozen potato pieces since the sublimation step itself removes heat from the pieces. Relative humidity of the air may range from to above 90% while rate of ow of the air may be from 300 to 1,000 feet per minute linear velocity as the air flows preferably generally perpendicularly upwardly or downwardly through the bel.
  • the potato pieces may be thawed or the temperature otherwise allowed to increase above the freezing point in order that additional moisture may be removed such as by conventional air drying means. It is well known that in order for dehydrated potatoes to remain stable during storage, the moisture content therein must be at least as low as and preferably about 10 to 12%. Once stability of the structure of the pieces has been established by the sublimation operation, thawing and drying may be carried out to reduce the moisture content to such level without the formation of vitreous matter.
  • the preferred method of thawing and drying according to the present invention includes contacting the potato pieces with heated air to evaporate the moisture therein as is well known in the art.
  • the temperature of the potato pieces preferably should be maintained below about 130 F. until the moisture has been reduced to a concentration at least as low as about 18 to 20%. If the temperature of the pieces rises above 130 F. at higher moisture levels, the pieces are damaged by heat and undesirable side effects may occur such as absorption of available moisture by the starch which may cause vitrication and poor rehydration characteristics of the final product.
  • white potatoes are washed, etc., cut into pieces, rinsed and treated to prevent browning.
  • the pieces are then cooked to gelatinize the starch by heating under substantially non-drying conditions at a temperature of about 165 F. for approximately 25 minutes.
  • the pieces are then cooled by a quench bath and placed on a porous stainless steel belt to Ibe frozen under substantially non-drying conditions.
  • Cold, saturated air at a temperature preferably at least as low as 21 F. is then passed through the bed of potato pieces for about 30 minutes so that moisture ywithin the pieces is frozen.
  • Relative humidity of the air is then reduced to preferably 50% or lower and temperature raised to about 31 F.
  • the air preferably is always at about atmospheric pressure as it moves through the bed of potato pieces during each of the steps and it is usually desirable that the process be continuous such as lby use of an endless belt passing through differing air zones to carry out each of the above steps.
  • the slices were transferred for freezing to a freezing chamber where they were placed on a porous screen support with a 31/2 inch bed depth. Saturated air at a temperature of 21 F. and a velocity of about 400 to 450 feet per minute was passed generally perpendicularly and downwardly through the bed for 40 minutes. Then to accomplish sublimation, temperature of the air was raised to 31 F., the relative humidity adjusted to 50% and the velocity increased to about 500 feet per minute. After 13 hours at the adjusted flow rate, the weight of the potato slices was reduced to 50% that of the initial weight which is attributable to loss of moisture. The slices were then dried by passing an air stream through the bed of lpotatoes for Six hours, the air being at a temperature of 115 F.
  • EXAMPLE ll The rate of freezing the potatoes is not critical and may be fast as illustrated by a sample lot of 20 pounds of Russet Burbank potatoes processed as in Example l. However, after cooking, the slices were placed in a two inch bed depth in the freezing chamber and contacted with saturated air at a temperature of 2 F. for 30 minutes. Temperature at the center of the slices was found to be below 26 F. after only five minutes. Then sublimation was effected as in Example l and 50% weight loss was accomplished in 91/2 hours. Drying as in -Example I for six hours resulted in pieces having no observable vitreous matter. Upon rehydration, the rehydration ratio of the pieces was 4.2 with 20.8% fat and good edibility when fried.
  • EXAMPLE III Too little cooking of the potatoes results in poor frying characteristics even though dehydration is accomplished satisfactorily.
  • a lot of Idaho Russet potatoes was treated as in Example I but cooked for only ten minutes. Then the pieces were quenched with 32 F. water for ten minutes followed by contact briey with the glucose, phosphate and glycine solution as in Example I. The pieces were then frozen at a slow rate as in Example II and subjected to freeze drying sublimation under conditions as in the freeze drying step in Example I. There was a 50% weight loss in the pieces after 14 hours and total moisture content Was then reduced to about 14% by heated air drying as in Example I.
  • EXAMPLE IV Overcooking potatoes results in an undesirable mushy type product as illustrated in the processing of a lot of Idaho Russet Burbank potatoes initially trimmed and sliced, etc. as in Example I. However, the slices were cooked in saturated air at a temperature of 155 F. for 30 minutes. Then the slices were rinsed in 75 F. tap water for minutes and soaked for 55 minutes. Again, the slices were cooked for 25 minutes in saturated air at a temperature of 195 F. After cooking, the slices were frozen in a four inch bed depth slo-wly as in Example I followed by freeze drying sublimation for about 18 hours under the sublimation conditions as in Example I. The slices were next dried by contact with 115 F. air until the moisture was reduced to about to 12%.
  • EXAMPLE V Insufiicient removal of moisture by sublimation after freezing directly affects the amount of vitreous matter that is formed upon complete drying.
  • Idaho Russet Burbank potatoes were washed, peeled and cut into slices as usual. The slices Xwere cooked for 35 minutes in saturated air having a temperature of 165 F. and rinsed for ten minutes in 75 F. tap water followed by rinsing for ten additional minutes in 32 F. water. Then the slices were immersed in a browning solution as in Example I. The slices were then frozen by contact with saturated air having a temperature of about 21 F. for 40 minutes. Sublimation was begun by contacting.
  • the slices with 31 temperature air having 50% relative humidity and total weight loss attributable to loss of moisture by sublimation was 30%, i.e. moisture was reduced from about 80% initially to a total of about 71.5%.
  • air drying was carried out by contacting the slices with air at a temperature of about 115 F. until moisture content was reduced to a total of about 10 to 12%.
  • the resulting product had undesirably high 4.7% vitreous matter by weight with a rehydration ratio of 4.1.
  • the slices had 16.3% fat and were edible but not of uniform quality because of the hard matter.
  • Example VI To illustrate that other varieties of white potatoes may be dehydrated by the present invention, a lot of Norgold Russet potatoes was processed as in Example I 8 except that the pieces were cooked 15 minutes and frozen with saturated air at 21 F. for 40 minutes. The final dehydrated product had no observable bvitreous matter and had a rehydration ratio of 4.09. When fried in vegetable oil, the pieces had 16.8% fat with good texture and fiavor.
  • EXAMPLE VII Still another variety of white potatoes was dehydrated with similar results. A lot of Kennebec potatoes was processed as in Example VI wherein the final dehydrated product had no observable vitreous matter and had a rehydration ratio of 3.56. When fried in vegetable oil, the pieces had 16.7% fat and good texture and flavor.
  • the center portion or core of a white potato is lower in solids content than the outer portion and higher in sugars, water and fibrous material. It has been found that the core material as well as the veins of similar material which permeate outwardly of the potato have a much greater tendency to form hard, vitreous matter when a potato is dehydrated than does the outer or peripheral portion. Thus, without the necessity of the sublimation drying steps, a high quality dehydrated potato product can be obtained which has little or no vitreous matter if the outer or peripheral material of a potato is processed. Because the undesirable core and related material is lower in specific gravity than the peripheral part of a potato, the low specific gravity matter may be separated and the higher specific gravity material dehydrated to obtain a product practically free of vitreous matter.
  • a further embodiment of the present invention is directed to separation of relatively low specio gravity potato material from relatively higher specific gravity material wherein the latter may be processed without the necessity of sublimation as previously described in the first embodiment of the present invention.
  • the higher specific gravity material has a more stable cellular lattice structure which is less susceptible to collapse or damage during dehydration.
  • EXAMPLE VIII To illustrate the effect of the core material on the i formation of vitreous matter, about 500 ⁇ pounds of Russet Burbank potatoes from Washington State were separated by salt brines into ⁇ five groups having specific gravity values of less than 1.080, 1.080-1.085, 1.085-1.090, 1.090-1.095, and over 1.095 respectively.
  • the weight percentage of whole potatoes in each group was 19.5% below 1.080; 19.0% in the 1.080l.085 range; 28.7% in the 1.085-1.090 range; 19.9% in the l.090-1.095 range; and 12.9% above 1.095 specific gravity.
  • the sinkers ⁇ being the heavier specific gravity pieces were cooked by first blanching in F. tap water for 20 minutes, quenched in 65 E. water for 15 minutes, and then cooked in the blanch water for 20 minutes at the temperatures listed in Table I. Following cooking, the pieces in each lot were quenched in 65 F. water for 15 minutes. Then each lot was frozen by placing in a compartment and subjecting the pieces to a saturated air blast wherein the air was at a temperature of about F. and the total contact time was minutes. Then the temperature of the air was raised to about 31 F, and the pieces 10 Washington State group were made up into composite lots as indicated in Table II such that each lot had a specific gravity as indicated.
  • Lot numbers 27-29 were not subjected to specific gravity otation and all material of each such lot was processed resulting in high vitreous matter as indicated.
  • lot numbers 30-32 were subjected to biines of increasing specific gravity to remove successively more slices resulting in marked decrease of vitreous matter as shown in the table. Thus the effectiveness of removal of low specic gravity material is shown.
  • the data indicates the great advantage of removing the lower specific gravity material to reduce the ultimate amount of vitreous matter formed when the slices are dehydrated.
  • the preferred amount of removal of lower specic gravity pieces is about 20% by weight of the total pieces which is accomplished by maintaining specific gravity of the brine approximately 0.01 less than the average specific gravity of the original lot being processed thereby yielding good quality dehydrated potatoes with minimal formation of vitreous matter.
  • the rst two embodiments may be combined advantageously so as to make effective use of practically an entire potato.
  • the core or relatively low specic gravity material of a potato is undesirable in that it has a high tendency to form vitreous material
  • such lower specic gravity material may be treated by the method of the first embodiment wherein sublimation after freezing is carried out to remove a part of the moisture therein and establish structural stability of the cellular lattice work before being dried by heated air.
  • the remainder of the potato which is of higher specific gravity may then be processed without necessity of the sublimation drying step.
  • raw potatoes may be peeled, trimmed, sliced, etc.
  • the slices may be subjected to gravitational separation by placing the pieces in, for instance, a brine bath having a specific gravity of approximately 0.01 less than the average specific gravity of the raw potato lot.
  • a brine bath having a specific gravity of approximately 0.01 less than the average specific gravity of the raw potato lot.
  • Preferably about 20% 0f the lowest specific gravity material is removed from the brine bath and rinsed in sulte solution as previously described followed by cooking so as to gelatinize the starch in the process.
  • the slices are then cooled and frozen under substantially non-drying conditions whereupon the frozen pieces are dried partially by sublimation of the moisture as explained in relation to the rst embodiment of the present invention and further dried by hot air.
  • the sinkers remaining in the brine bath consist of higher ⁇ specific gravity material which may be drawn olf and likewise rinsed in sulfite solution, cooked so as to gelatinize the starch, cooled and frozen under substantially nondrying conditions and then dried such as by contact with heated air to reduce moisture content thereof to about to 12% resulting in a high quality, dehydrated potato product with practically no vitreous matter and with good texture and avor.
  • the combined embodiment permits use of the entire potato wherein only about a fifth of the bulk of the potato need be dried partially by sublimation of moisture as ice vapor to establish structural stability of the potato pieces. It becomes apparent that such method greatly improves the economy of the invention -without detracting from quality of the nal dehydrated product.
  • processing the iirst portion by (i) cooking such 12 pieces under substantially non-drying conditions so as to gelatinize starch therewithin, (ii) cooling and freezing the pieces under substantially non-drying conditions, and (iii) drying the pieces,
  • processing the second portion by (i) cooking said pieces under substantially non-drying conditions so as to gelatinize the starch therewithin, (ii) cooling the pieces under substantially non-drying conditions, (iii) freezing the pieces under substantially non-drying conditions, (iv) maintaining the pieces in a frozen condition and removing suicient moisture as vapor by sublimation so as to preserve stabilityy of cellular structure of the pieces, and (v) drying said pieces so as to remove additional moisture therefrom.
  • the density fractionation step (b) is carried out by introducing the cut pieces into a liquid medium having a speciiic gravity about 0.01 less than the average specific gravity of the pieces in order that at least about 20% Vby weight of the pieces will oat for separation as the second portion and the remainder will sink for separation as the rst portion.
  • step (d) (iv) moisture is reduced from its initial concentration to no more than a total of approximately to 70% by weight by means of an air stream moving through the pieces.

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
US681814A 1961-09-22 1967-11-09 Processes for preparing dehydrated potatoes Expired - Lifetime US3573070A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB4668261 1961-09-22
US68181467A 1967-11-09 1967-11-09

Publications (1)

Publication Number Publication Date
US3573070A true US3573070A (en) 1971-03-30

Family

ID=26265872

Family Applications (1)

Application Number Title Priority Date Filing Date
US681814A Expired - Lifetime US3573070A (en) 1961-09-22 1967-11-09 Processes for preparing dehydrated potatoes

Country Status (2)

Country Link
US (1) US3573070A (sv)
GB (3) GB1224783A (sv)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3934046A (en) * 1973-04-06 1976-01-20 The United States Of America As Represented By The Secretary Of Agriculture Water leaching pre-fried potato slices
US4096283A (en) * 1976-11-08 1978-06-20 The United States Of America As Represented By The Secretary Of The Army Method of compacting freeze-dried particulate foods
US4194016A (en) * 1977-06-23 1980-03-18 The United States Of America As Represented By The Secretary Of Agriculture Process for preparing precooked fruits and vegetables
US4228196A (en) * 1979-10-02 1980-10-14 The United States Of America As Represented By The Secretary Of Agriculture Process for preparing precooked potato products
US4889734A (en) * 1983-11-25 1989-12-26 Basic American Foods Method for preparing quick-reconstituting foodstuffs
US6110518A (en) * 1998-03-12 2000-08-29 Basic American, Inc. Method for preparing quick-reconstituting foodstuffs which includes subjecting such foodstuffs to freezing followed by thawing and then at least one sequence of freezing and thawing prior to drying
US20110104345A1 (en) * 2007-11-20 2011-05-05 Frito-Lay North America, Inc. Method of reducing acrylamide by treating a food ingredient
US9095145B2 (en) 2008-09-05 2015-08-04 Frito-Lay North America, Inc. Method and system for the direct injection of asparaginase into a food process

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3442852A1 (de) * 1983-11-25 1985-06-05 Basic American Foods, San Francisco, Calif. Dehydratisierte lebensmittelprodukte und verfahren zu ihrer herstellung
DE3410823C1 (de) * 1984-03-23 1985-12-19 Pfanni-Werke Otto Eckart KG, 8000 München Trockenkartoffelprodukt,Instant-Trockenkartoffelprodukt sowie Verfahren zu ihrer Herstellung

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3934046A (en) * 1973-04-06 1976-01-20 The United States Of America As Represented By The Secretary Of Agriculture Water leaching pre-fried potato slices
US4096283A (en) * 1976-11-08 1978-06-20 The United States Of America As Represented By The Secretary Of The Army Method of compacting freeze-dried particulate foods
US4194016A (en) * 1977-06-23 1980-03-18 The United States Of America As Represented By The Secretary Of Agriculture Process for preparing precooked fruits and vegetables
US4228196A (en) * 1979-10-02 1980-10-14 The United States Of America As Represented By The Secretary Of Agriculture Process for preparing precooked potato products
US4889734A (en) * 1983-11-25 1989-12-26 Basic American Foods Method for preparing quick-reconstituting foodstuffs
US6110518A (en) * 1998-03-12 2000-08-29 Basic American, Inc. Method for preparing quick-reconstituting foodstuffs which includes subjecting such foodstuffs to freezing followed by thawing and then at least one sequence of freezing and thawing prior to drying
US20110104345A1 (en) * 2007-11-20 2011-05-05 Frito-Lay North America, Inc. Method of reducing acrylamide by treating a food ingredient
US9095145B2 (en) 2008-09-05 2015-08-04 Frito-Lay North America, Inc. Method and system for the direct injection of asparaginase into a food process

Also Published As

Publication number Publication date
GB1233348A (sv) 1971-05-26
GB1224783A (en) 1971-03-10
GB1249100A (en) 1971-10-06

Similar Documents

Publication Publication Date Title
US4254153A (en) Process for preparing frozen par-fried potatoes
US3044880A (en) Method of making a cooked potato product
US3397993A (en) Process for preparing frozen french fry potato segments
Shi et al. Influence of vacuum treatment on mass transfer during osmotic dehydration of fruits
US3634095A (en) Preparing a potato snack product
US4073952A (en) Method of making dehydrated potato
US3649305A (en) Process for preparing frozen french fried potato segments
US3359123A (en) Process of dehydrating potatoes
US2787553A (en) Method for control of texture of dehydrated potatoes
US5084291A (en) Process for preparing french fried potato strips with salt content
US3355299A (en) Method of preparing deep fat fried french and string potatoes
JPH0284129A (ja) 果物および野菜の乾燥食品
US3962355A (en) Method of producing dehydrated fried snack food from apples
US3573070A (en) Processes for preparing dehydrated potatoes
US4228196A (en) Process for preparing precooked potato products
PL185713B1 (pl) Sposób wytwarzania wstępnie usmażonych i zamrożonych płatków ziemniaczanych
JPH0795916B2 (ja) 果実チツプスの製造法
EP0736261B1 (en) Dual-stage process for manufacturing potato chips
US3188750A (en) Combined air drying-freeze drying process
CA2344934A1 (en) Process for preparing parfried potatoes
US4647469A (en) Dehydrofreezing of peeled apple pieces
US4889734A (en) Method for preparing quick-reconstituting foodstuffs
Kulkarni et al. Crisp quality of two potato varieties: effects of dehydration and rehydration
Toma et al. Quality of French fried potatoes as affected by surface freezing and specific gravity of raw potatoes
US3012897A (en) Process of producing dehydrated mashed potatoes